Improved apparatus for evaporating saccharine liquids



M. H. SMITH.

Evaporating Pan.

Patented Nov. 11, 1862.

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lllnrrsrr M. H. SBHTH, OF FOUR CORNE IS, OHIO.

IMPROVED APPARATUS FOR EVAPORATING SACCHARINE LIQUIDS.

Specification forming part of Letters Patent No. 336,924, dated November 11, 1a

:20 all w/wn't it may concern.- lie it known that I, M. H. SMITH, of Four Corners, in the county of Huron and State of Ohio, have invented a new and Improved Apparatus for Evaporating Saccharine Liquids; and I do hereby declare that the following is a full, clear, and exact description of the same, reference being had to the drawings making a part of this specification, in which Figure 1 represents a longitudinal vertical section of my invention, the line a; as, Fig. 3, indicating the plane of section. 2 is a transverse vertical section of the same, taken in the plane indicated by the line 1 y, 3. Fig. 3 is a plan or top view of the same.

Similar letters of reference in the three views indicate corresponding parts.

This invention consists in the arrangement of three or four separate pans connnunicating with each other by means of faucets or their equivalents, and placed at different levels in such relation to each other that the liquid can be made to ilow with more or less velocity successively from one pan into the other, each pan being provided with a series of transverse partitions, in combination with strainers fitting loosely on said partitions in such a manner that the same can be adjusted in the proper position to allow the liquid to pass through them in flowing from one pan to another, and that during this operation the scum and other impurities are easily separated from the sirup.

It consists, also, in the arrangement of narrow central openings in the partitions, at or near to the bottom of the several pans, in such a manner that in boiling the liquid an under reverse current from the sides of the pans to their center is produced, and every particle of the liquid running through the pans is compcl led to pass over the hottest part ofthe same, and no portion of the liquid is permitted. to remain in any of the pans, whereby it would be burned and impart to the sirup a dark color and unpleasant taste.

To enable those skilled in the art to mak and use my invention, I will proceed to describe its construction and operation with reference to the drawings.

In. order to make good sirup, there are four important objects which must be accomplished, which are, first, the perfect defecation of the juice; second, the removal of the scum and all other foreign substances third, the evaporation of the water contained in the juice; fourth, the finishing or cooking of the sirup. It is also important that as much motion as possible should be secured in the liquid while the same is in the process of boiling, and that the liquid should flow along through the train of pans together, otherwise some might be left in the pans several hours, and thus injure the quality of the sirup.

lViththese different objects in view 1 construct the main furnace A of my evaporating apparatus with three different seats, b 0 d, to receivethe three pans B O D, as clearly shown in Fig. l of the drawings. The seats are at different levels, so that the liquid from the first pan, B, runs down into the second, and from this into the third, and so on. The fire place a is under the third pan, D, and conse quently as far as possible removed from the first or defecating-pan, 13. Each pan is provided with a series of transverse partitions, I) c d, which are perforated with apertures c a, close down to the bottom of the pans, as shown in Fig. 2. The apertures e are in the middle, and they are much larger that the apertures e, which are at the ends of the partitions. By these means the largest portion of the sirup or other liquid flows through. said central aper turcs, and the sirup which begins to boil in the middle of the pans,whcre the same are hottest, flows toward the sides on the surface, and a reverse counter-current is fori'ned at the bottom, so as to bring the sirup back to the central aperture. The cold juice or other liquid comes into the first or defccating pan, B, next to the chimney and farthest from the fireplace, where there is the least degree of heat. In moving through this pan the juice is ex.- poscd to a gradual increase of heat from the iire. Thus the juice isheated slowly and grad ually and the defecation most thoroughly and perfectly effected. From the first pan the juice runs into the second through a faucet or gate, f, thence through a faucet or gate, g, into the third pan, 1), and from this through a faucet or gate, h, into the last or finishing pan, E. The scum, which rises to the surface during the operation of boiling, is prevented. by the transverse partitions from flowing along with the current, and it works to the sides of the pans, whence it can easily be removed, The green vegetable matter, which coagulates but does not rise to the surface, and all other foreign substances or impurities which do not rise to the surface, will be caught and retained by the strainers F F F, which fit loosely on the transverse partitions b c d 0* .of the several pans, so that they can be easily adjusted in such a position that the entire quantity of liquid passes through them.

The evaporation proper begins in the second pan, 0, which sets on the furnace where there is the greatest degree of heat, thus exposing the juiee where it first begins to boil to the greatest heat. As the water is evaporated and the juice becomes sweeter it flows into pan D,where the degree of heat is smaller than at the pan 0. From the third pan the liquid flows into the finishing-pan E, where a greater or less degree of heat may be applied.

This finishing-pan E sets on a separate furnace, G, which communicates with the main furnace A by a flue, i, and which is provided with an independent fire-place, j, so that by the use of more or less fuel and by means of a damper in the fire-door and a damper under a part of the finishingpan the heat can be perfectly controlled and regulated. This pan is provided with a gate, j, in its last partition, 6*, so that the flow of the juice to the last compartment of said pan, and thence through the faucet into a suitable vessel, can be regulated at pleasure. This regulation of the heat is essential, since the sirup cannot be cooked properly and sufficiently to remove the green and raw taste without keeping it over a moderate heat for a certain length of time.

It is well known that cornmeal cannot be well cooked with a quick intense heat. Thus it is with sorghum-sinip. It needs to befinished with a slow moderate heat. The result, it will be perceived, can be secured most perfectly in my evaporation.

In flowing through the train of pans the liquid has a direct progressive motion, and at the same time in each section a rotary motion by the reverse counter-current produced by the central apertures. The small openings 6 in the partitions at the sides of the pans allow the juice all to flow along together through the pans, so as to prevent any portion of the liquid remaining longer in the pans than the rest.

By means of the faucets or gates the flow of the liquid from one pan to the other and through the entire train can be accelerated or retarded, or regulated in any desirable way.

The principal advantages of my evaporating apparatus are simplicity of construction and convenience and cheapness of operation. It is built up of such materials which can be easily obtained in any locality, it requires but very little attendance, and a comparatively 4 small quantity of fuel, and the pans can easily be kept clean or changed for a new batch of juice.

Having thus fully described my invention, what I claim as new, and desire to secure by Letters Patent, is

1. The arrangement of the pans B C D E, 

